Pepper Paints » RAW

Thursday’s Recipe ….. Raw Pad Thai With Kelp Noodles

Kristen — Thu, 22 Apr 2010 14:42:19 +0000

Kelp noodles=heaven! Oh my, I can’t believe how good these are. Excellent texture! If you are local you can buy them at the Clintonville Community Market on Crestview.

I know every week I rave about how good my recipes are—and I am biased because I really do like to eat—but this Pad Thai is awesome!!!

For 1 package of kelp noodles

4 to 5 Tablespoons nut butter

1 Tablespoon hot sauce

1 Tablespoon honey

1 Tablespoon tamari1 teaspoon vinegar

2 teaspoons seseme oil

1/4 cup of water

juice of 1 lime

I rinsed my kelp noodles and put them in a bowl then I put all the above ingredients in my vita-mix and poured it over my noodles.

Next I cut up lots of veggies and tons of cilantro. You can use any veggies you choose-I used red cabbage, scallions, pea pods, chard, shiitake mushrooms. Sprinkle a few cashews on top. Let the pad thai sit for ten or so minutes to soften the noodles.

I have been participating in the green smoothie challenge this week. I often drink green smoothies but not daily. I must admit I don’t really love green smoothies. But I wanted to see if I would see any benefits to drinking them daily for 2 weeks. I will let you know!

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Post tags: blog, blogs, cabbage, Cashew, cashews, chard, cilantro, clintonville, clintonville community market, community, crestview, GREENS, honey, kelp, lime, Noodle, noodles, nut butter, pad thai, RAW, recipe, Recipes, shiitake, shiitake mushrooms, smoothie, smoothies, tablespoon tamari, Thai, Thursday, veggies, vita mix

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Thursday’s Recipe ….. Sprouting

Kristen — Thu, 15 Apr 2010 21:36:10 +0000

Often times my kitchen looks like a laboratory with various nuts and or seeds soaking or sprouting on the counter tops.

Where to start—

So why sprout? Sprouts are full of nutrition–They are alive, vitamin and mineral content doubles or triple!! Sprouting pre-digests the nut or seed and activates living enzymes which also assist in digestion.

What to sprout? Almost anything! Use untreated, unbroken nuts, grain or seed–not seeds treated for planting purposes. Anything out of the bulk bins will probably sprout.

What equipment do you need? Any container that provides drainage. You can buy nut and seed mesh bags for sprouting or use mason jars with old tights or nylons on the top secured with a rubber band for draining or you can buy a jar with a screen lid or for larger beans/grains I have used a bowl strainer/colander combination.

How do I sprout? Choose something simple to start off with- Easy beans–mung beans, garbanzo, lentil, kidney, aduki Easy seeds—alfalfa, clover, radish, mustard, feugreek Easy grains—-whole barley, wheat berries, kamut berries, rye, quinioa Best nuts—almonds, sunflowers, filberts

For 1 qt finished sprouts measure out: small seeds 2-3 rounded Tablespoons — Medium Seeds 1/4-1/2 cup —-Larrger beans and grains 1 cup —sunflower seeds 2 cups

Pour into jar or strainer, fill with good water, let soak over night Drain using a screen, nylon or strainer of some sort. Rinse and drain again. Continue rinsing 2 to 3 times per day for 4 to 7 days depending on the temperature-until desired sprout length. Keep in a darker spot for days 1 through 3 And for the last 2 to 3 days place in a sunny spot to activate their green chlorophyll. Drain and keep in the fridge for about 7 days.

Once you get started it’s super easy to sprout! You can eat them raw in salads or on sandwiches (PB&J w/ alfalfa sprouts is a favorite of mine!!) You can add them to soups or puree to make pate or hummus. You can go on to cook sprouted beans and sprouted grains can be dried and ground into flour. I have a recipe for the mung bean sprouts in the first photo that I will be making tonight! I love to use sprouted quinoa to make tabouli. Happy Sprouting!

******Fermented Foods update from last week*********

I just tasted them again today and the carrots definitely have a bit of a zing to them but still not enough-I will taste again in a couple of days. The cabbage is now a beautiful purple color but not too tangy yet. The temperature hasn’t been too warm so I think that might keep things from moving along and fermenting. If I had to eat them now they would be tasty but I am hoping for a little more “sour” zest to them! I promise to keep you posted.

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Thursday’s Recipe …… Gado-Gado (only it’s friday)

Kristen — Fri, 02 Apr 2010 12:49:48 +0000

This recipe is from Moosewood Cookbook

Sauce Ingredients:

2 T butter

1 cup chopped onion

2 medium garlic cloves

1 bay leaf

1 to 2 t freshly grated gingerroot

1/2 to 1 teaspoon salt

1 cup good peanut butter (although any nut butter would work)

juice of 1 lemon

1 T honey

1 T cider vinegar

1/4 teaspoon cayenne pepper or to taste

dash of tamari

Other ingredients:

shredded cabbage steamed or raw

carrots

broccoli

mung bean sprouts

tofu-raw or sauteed with sesame seeds

hard cooked egg quarters

fresh spinach leaves

Heat butter-add onions, garlic, bay leaf, ginger and salt. Cook until onions are tender. Stir in 3 cups of water and remaining sauce ingredients. Simmer on lowest heat 30 minutes-stir occasionally. Pour sauce over veggies.

My 2 cents—-decrease the water by at least a cup. I wished the sauce was a bit thicker. As I said above any nut butter can be used. I used all raw veggies and included kale and chard but no cabbage or spinach this time. This is good cold too! It travels well-always a good addition to a pot luck. I have had this over noodles too-yummy!

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Post tags: bean, bean sprouts, broccoli, cayenne pepper, chard, chopped onion, Cook, Cookbook, gado, garlic, garlic cloves, Ginger, gingerroot, honey, Ingredients, kale, medium garlic cloves, Moosewood, mung, nut butter, peanut, pepper, photo, RAW, raw carrots, raw veggies, recipe, sauce ingredients, sesame, sesame seeds, shredded cabbage, spinach, tamari, teaspoon cayenne pepper, Thursday

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Thursday’s Recipe… Raw Apple Crumble & Banana Ice Cream

Kristen — Fri, 22 Jan 2010 14:18:14 +0000

OOps I see it’s been a week since I last posted. We have been busy skiing, cooking and eating and trying out some new homeschool classes. I have been spending way too much time in front of the computer changing email addresses and joining a new blog group (more on that soon). I hope to post more projects in the coming weeks.

We have been eating this for breakfast and dessert this week. It tastes like a home baked treat but really it is healthy enough to enjoy any time of the day. Or even multiple times!

Apple Crumble

You will need a 9×13 pan and about 10 apples

In a food processor puree 1/2 cup of raisins (I used 1/2 dates and 1/2 raisins), 2 lbs apples (about 10 small apples) with skin on, 1 tsp cinnamon

Line the pan with this mixture

For the crumble process 4 oz almonds, 5 oz pecans, 4oz oat groats soaked 8 to 12 hrs and 2-3 oz honey or agave. Add more dry oats if this is too wet.

Crumble over top of apples.

For the banana ice cream break up 4 frozen bananas into the food processor and blend until they reach a creamy consistency. This will take a while so be patient.

We added 1/2 a scraped pod of vanilla beans and a few squares of dark chocolate for chocoalte chip ice cream. Even my picky, junk food loving, husband like this ice cream!

I have seen many different additions to this ice cream–chia seeds, nuts, fruit–frozen or dried, carob powder or almond butter. I think next time I will add some mint leaves to make a mint chocolate chip.

This ice cream is really smooth and creamy and the banana flavor is not overwhelming at all.

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Thursday’s Recipe—Stuffed Peppers Go Raw

Kristen — Fri, 23 Oct 2009 00:09:22 +0000

Oooo these were so good and so easy!

I don’t have exact measurements because I threw this together.

Throw some raw cauliflower into your food processor and process until it is like grains of rice. Then do the same for a few large carrots.

Next I threw about a cup of raw sunflower seeds into the processor with a large handful of parsley and the tops of the peppers that I was stuffing. Mix all together.

Now for the sauce: I used all the ripe cherry tomatoes I had, but could have used more!

Process them with a few cloves of garlic, 1/4 to 1/2 of a purple onion, some (1/4 c?) olive oil, salt, pepper, oregano, cayenne.

I added a few spoonfuls of sauce to the stuffing mixture and then stuffed the pepper spooning more sauce over the top.

Really good stuff!

Do you have a recipe to share? Leave a link to your recipe post in the comments!

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Thursdays Quarter Recipe

Kristen — Thu, 24 Sep 2009 12:30:41 +0000

Well that was fast…it’s apple time again! Recently we visited our favorite orchard for the first pick of the season (jonafree, scarlett o’hare and liberty).

We filled ourselves with apples and raspberries while we were there and brought a few bags home.

Now what to do with all those apples that are sitting on my counter?! Pies, drying, cake, sauce..the list goes on and on! This week I am going to re-post a raw apple pie recipe that I plan to make tomorrow (for potluck)! I have made it several times and every time it is delicious!!

You will need both a blender and a food processor. Because, I guess you can’t put liquid stuff in the food processor or it will seep out of every crack and crevasse..nobody told me that!

For the crust you will need

2 cups almonds-plus a few more for dusting the bottom

2 cups dates

1 teaspoon salt

Put a few almonds in the food processor and line your pie plate with almond dust

Next process the almonds dates and salt until they make a sticky mass. Dump them into a bowl and make it into a ball with your hands, try to form it into your pan shape as best you can-it will be crumbly-press itinto the bottom of you r pie plate.

For the Filling you will need

6-8 apples chopped-or thinly sliced

1 cup raisins and or cranberries

2 Tablespoons cinnamon

Combine in a bowl

For the Syrup for the filling you will need (this can be doubled-I did, because I lost most of it when I tried to make it in the food processor instead of the blender!)

1/2 cup of dates

1 large orange

1/4 cup of water

Blend this all up until smooth and pour over your filling.

Be sure to pit all your dates!!!

This was so delicious!! I even ate it for breakfast the next day and it was even better because the apples had softened a bit.

Try it you’ll like it!!!

If you have a recipe to share, leave a comment with a link to your recipe post!

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Thursday’s Quarter Recipe

Kristen — Thu, 10 Sep 2009 11:52:55 +0000

Remember I used to post recipes on Thursdays and invited readers to join in the fun and link to recipe on their blogs on Thursdays? Well let’s try again!! If you need the whole sorted explanation of why I chose to call them quarter recipes you can read about it here.

So here is my meager but tasty and healthy recipe for this week.

We enjoy smoothies many mornings. On this day we mixed up a couple of frozen bananas, about 3 large handfuls of spinach, some orange juice, a couple of tablespoons of goji berries, a couple of tablespoons of chia seeds, and a whole lot of frozen blueberries in my VITA-MIX.

I keep my chia seeds in the freezer, that’s why they look sweaty.

This may be a green smoothie, but the blueberries really make it more purple.

If you have a favorite recipe to share (it doesn’t have to be raw) leave a link in the comments to your blog’s recipe post.

Or think about joining in next week. Because I have the world’s best salad recipe to share next Thursday! (I have been eating it for days)

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No Recipe Thursday

Kristen — Thu, 07 May 2009 11:50:03 +0000

Where have I been? Nowhere special, just sucked into the wonderful world of Spring cleaning! I don’t much like to clean so I do a massive clean up, top to bottom a couple of times a year and then just clean the middle of the room the rest of the time.

Last weekend I ran my first 5K. I have NEVER been a runner, even when I was young and in sports I hated running. So it is amazing to me that I was able to run that far. I did a couch to 5K training schedule and it worked. So, what I am saying is that, if I can run anyone can run! Just do it!

And the week before, I, along with my other Mother Artist friends put on the kids art show, KidzArtz. It was a huge success!

These are a couple of photos of the art making area where kids wrapped and weaved and decorated teepee structures with various materials. It was loads of fun to unwrap rolls of TP and balls of yarn. I would love to make one of these in the back yard this summer!

And this week is also Birthday week/Mother’s Day week. Both Jake and Ginger have Birthdays this week.

So I have been a little busy and blog neglectful. Sorry -when my house is clean and my garden planted I’ll be back!

Oh, and I have no new recipe to post. But if you do-leave a link in the comments to your raw recipe post!

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Post tags: Art Show, blog, kids art, KidzArtz, RAW, teepee

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Thursdays Raw Recipe

Kristen — Thu, 23 Apr 2009 11:36:28 +0000

The grocery stores around here have been having some great prices on fruit-some organic and some not. I try to buy organic whenever possible-which is about 90-95 % of the time. But there are a few things like pineapples and mango that I don’t often see here as an organic choice. But the last few weeks these have been really cheap. So I stocked up and have been making this smoothie over and over again with a few minor changes here and there.

These measurements are just guesses because when it comes to smoothies-I just dump things into my Vita-Mix.

1 to 1 1/2 cups pineapple chunks

1 to 2 mangos

1 frozen banana

a handful of ice

almond milk-enough to make it as thick or thin as you want

a handful of almonds

2 Tablespoons of chia seeds

2 Tablespoons of hemp seeds

dash of cinnamon

This tasted a lot like orange sherbet! I almost always make green smoothies and adding spinach to this didn’t change the taste too much. Other additions to this basic mixture that tasted good have been spinach, frozen strawberries, flax seeds and a cut up orange. You can pack tons of nutrition into these smoothies, which is a great start to the day!

If you have a raw recipe to share this week please leave a link to your raw post in the comments. Thanks!!

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Thursdays Raw Recipe

Kristen — Thu, 16 Apr 2009 12:22:50 +0000

I made this raw potato salad this weekend and it was really good! Definitely tastes better when it’s not ice cold and the dressing does get runny the longer it sits, but it still tasted good a few days later.

RAW POTATO SALAD

2 c diced jicama

1/4 c diced yellow pepper

1/4 c celery

1 T minced fresh rosemary

2 T minced green olives

1/4 avocado, smashed

1/2 red onion thinly sliced

fresh parsley

Now for the dressing:

2 t tahinin

1/4 t ground cumin

1 1/2 T lemon juice

2 T water

2 t parley

1/4 t nama shoyu

1/4 t agave

pinch of chili powder

and more than a pinch of salt

I blend all the dressing ingredients in my Vita-Mix. Dressing should be a little thick as it does thin out after the potato salad is all mixed up.

If you have a raw recipe to add this week, leave a comment with a link to your raw recipe post.

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Post tags: agave, avacado, jicama, nama shoyu, parsley, potato salad, RAW, raw potato, recipe, Rosemary, salad, tahinin, Vita, vita mix

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Pepper Paints » RAW

Thursday’s Recipe ….. Raw Pad Thai With Kelp Noodles

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